I roasted a smallish eggplant, cut in half and covered with fresh garlic, rosemary, dill and parsley and olive oil. Cooked green beans with dill and parsley, and served with hummus, olives and pita.

The previous night, I followed a recipe for eggplant 'carnitas style' and served with a tangy cucumber salad in tortillas.

Just googled the recipe, thanks!

When she suggests cooking it longer, go for it! I found it really tasty but too soft except in a few parts from the edges of the pan.

Thanks for the tip: I love crispy pan fried eggplant. I actually do something very similar with squash or zucchini in the summer. Grate, wring out the water, toss with taco spices and sautee.

Tonight I'm going out for dinner and drinks at a Thai restaurant with the girls. I haven't been out to dinner except for taquerias in months and I'm really looking forward to a ridiculous cocktail and some fancy tofu.

Vegetarian chili. They sent me home with the leftovers from my son's cadet vigil. For some reason, most of them were afraid of the veggie chili! Well, this means dinner tomorrow night, too... and nothing tastes better than leftover chili! (Mmmmmm!)

Leftover steak hibachi. I have a new favorite place to get it from - it's less expensive than any of the other places, and better than all but the most expensive of those. There are at least seven hibachi places within about five miles of me - so it has a lot of competition!